Assessment of some diterpenoids in commercial distilled gin.
In the present study the qualitative and quantitative determination of diterpenoids in commercial distilled gin was carried out. This widely consumed juniper-based spirit is aromatized using Juniper (Juniperus communis) berries. Although juniper reportedly contains several diterpenic compounds, no studies have addressed the diterpenic composition of juniper-based spirits or beverages. With this objective, here we followed a multilevel factorial experimental design to optimize a direct immersion-solid phase microextraction (DI-SPME) method coupled to gas chromatography/mass spectrometry and analyzed eight commercial brands of gin. With total concentrations ranging from 10 to 190 microg L(-1), manool, manoyl oxide and trans-totarol were the most abundant diterpenoids of the 10 identified or tentatively identified at variable but not negligible concentrations in the distilled gin samples. The diterpenic composition allowed the brands to be differentiated. This indicates that these compounds contribute to the sensory characteristics of the distinct commercial brands, thus guaranteeing the authenticity and consequently the quality of the product.
Vichi
Stefania
S
Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments, Facultat de Farmàcia, Universitat de Barcelona. Avda Joan XXIII, s/n, E-08028 Barcelona, Spain. stefaniavichi@ub.edu
Aumatell
Montserrat Riu
MR
Buxaderas
Susana
S
López-Tamames
Elvira
E
D000434:Alcoholic Beverages / Q000032:analysis* / Q000145:classification / Q000592:standards; D004224:Diterpenes / Q000302:isolation & purification*; D008401:Gas Chromatography-Mass Spectrometry; D018653:Juniperus / Q000737:chemistry; D010936:Plant Extracts / Q000302:isolation & purification; D012015:Reference Standards; D052617:Solid Phase Microextraction; D013997:Time Factors
D004224:Diterpenes; D010936:Plant Extracts